My Sausage Alfredo Pasta recipe has the most delicious, silky smooth sauce Made with butter and parmesan cheese, sausage and lightly wilted spinach. To make it you need less than 20 minutes, and there is no sprinkle of cream.

My family loves FETTUCCINE ALFREDOAnd this sausage Alfredo is high in the list of our favorite. If you have seen my Chicken Alfredo recipeYou already know I don’t add cream with Alfredo sauce. Instead, we make sauce with butter, parmesan and starch pasta. The sauce turns out super creamy, but missing the cream makes it a little light on the feet.
I love sausage in this pasta. We make it in the same veil we use to bring our sauce together, so you have sausages scattered all over Fettuccine and its fats and juice. The sauce absorbs all those fragrances, which makes it more delicious.
The main components
- Sausage. I list IT to Italian sausage in our recipe below, but you can use what you love. If you enjoy spicy pasta dishes, use hot sausage. I love a simple Italian sweet pork sausage, but again use what pleases. Chicken or turkey sausage really works well but stay away from breakfast sausage, which usually has a maple syrup (or similar) that will make sauce sweet.
- Spinach. I love the green-colored pop – lightly from Willed Baby spinach here. Baby Kale also works.
- Fettuccine: It’s a traditional choice but you can replace what you have manually. Spaghetti is great because it’s a short pasta like Farfelle. When preparing your pasta, we ask you to save some pasta water. Pasta water starch butter and cheese condenses with a velvety smooth sauce that is angry with pasta.
- Parmesan. When I make FETTUCCINE ALFREDO, I’m looking for high quality Parmigiano-Reggiano because it melts the best. Our Alfredo sauce has many ingredients, so everything we use is to be quality. If you can, buy a Parmigiano-Reggiano wedge and gently grate yourself.
- Butter. I’m using salt butter, but the unprocessed is good (just adjust the pasta to taste a little extra salt).

And that’s all you need. I love the sauce not gomot or thick, and thanks to this starch pasta water, it turns out velvety and smooth. It’s just saucy to cover pasta. It may not be very similar, but Gosh, it’s delicious.
This reminds us of the pasta we enjoyed visiting Italy. More often than not, in Italy, the sauces lightly remove noodles. There is not much, not too little. Everything seemed to be just a little light (not a caloric wise but tissue). We hope you will soon try !!


Spinach Sausage Alfredo Pasta
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Preparation
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Boil
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Our Sausage Alfredo Pasta is fast, easy and incredibly delicious. For the best results, use a real parmigiano-ragegiano and grab it yourself (it is better to melt sauce). When preparing your pasta, make sure the salt tastes like a sea (assume 1 tablespoon salt). And don’t forget to make some water to make a paste before drying fettuccine. It’s pasta water that brings sauce together.
6 maintenance
You will need
6 ounces of Italian sausage, removed casing, use hot or soft sausage
1 pound of fettuccine
4 ounces of Parmigiano-Reggiano, subtle grated (about 2 cups) plus additional serving
5 tablespoons butter, cut 5 pieces
4 to 5 cups packed baby spinach leaves
Salt and freshly ground black pepper
Directions:
1Cook sausage. Add on olive oil on sausage olive oil on medium low heat. Cook with a wooden spoon of sausage until fragile, about 10 minutes. (While sausage chefs are moving to make pasta).
2Cook FETTUCCINE: Meanwhile, bring 3 quads of water to boil in a large basket. Add one tablespoon of salt and fettuccine. Cook, stirring once or twice, less than the recommended package of preparation in the package. Pasta prepares preparation when preparing the sauce. Book 1 1/2 cup cooking water and then dry pasta.
BookletMake Alfredo sauce. Add parmesan cheese, butter, spinach, 1 cup discreetly trained water, and dried pasta to curtain cooked sausage. Set the curtain on low heat. Use Tongs Fettuccine, Butter and Cheese for a minute of frying pan. Take a pan from heat, then cover the curtain with a lid. Leave a minute.
ThreeDiscover the curtain and pasta to throw a few times with sauce. If the pasta looks dry, add more pasta water sprinkle. If it seems wet, don’t worry, the pasta absorbs some extra moisture because it cools. Serve with Fettuccine with a few small peppers and sprinkle extra parmesan cheese above.
Adam and Junny tips
- Balances: Keep the remains in the refrigerator in the refrigerator tightly covered up to one day. Because pasta sits, it soaks the sauce, while the remnants taste well, miss a part of the velvety butter cheese. Add a sprinkle of water to thinly thinning a small sauce thinning a small sauce.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1 bowl (1/6 of the recipe)
Compound
Scintend
544
Compound
Total fat
21.8 g
Compound
Saturated fat
10.9 g
Compound
Cholesterol
59.7 g
Compound
Sodium
562.9 mg
Compound
Carbohydrate
62.2 g
Compound
Dietary fiber
5.9 g
Compound
General sugar
3 g
Compound
Protein
25.7 g

We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us